Recipes
Cheese Soup with Broccoli
Chicken Taco Soup for Two
Fabulous Roasted Cauliflower Soup
INGREDIENTS
INGREDIENTS
INGREDIENTS
DIRECTIONS
Toppings: ½ cup tortilla chips ½ avocado, sliced ¼ cup shredded Oaxaca cheese, or to taste 2 tablespoons sour cream
DIRECTIONS
1 onion, chopped 6 tablespoons margarine ⅓ cup all-purpose flour salt and pepper to taste 4 cups milk 3 cups chicken broth 1 carrot, shredded 1 cup broccoli florets ½ cup chopped celery 1 pound processed cheese food, cubed
1. In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling. 2. In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended. 3. Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!
2 teaspoons olive oil ¼ cup chopped onion 3 tablespoons taco seasoning, divided ½ (14 ounce) can fire-roasted diced tomatoes, with juice 1 cup chicken broth ⅓ cup frozen corn 1 (5 ounce) boneless, skinless chicken breast, thinly sliced on the diagonal
DIRECTIONS 1. Heat oil in a heavy saucepan over medium-high heat until shimmering. Add onion and 1 1/2 tablespoons taco seasoning. Cook until onions are soft and translucent, 3 to 4 minutes. Stir in tomatoes with juice, chicken broth, and corn. 2. Sprinkle remaining taco seasoning over chicken pieces and add to soup. Stir to combine, cover, and cook until chicken is cooked through, about 5 minutes. Serve with tortilla chips, avocado slices, Oaxaca cheese, and sour cream.
2 heads cauliflower, separated into florets 3 cloves garlic, chopped 2 shallots, chopped 1 tablespoon olive oil 3 cups chicken broth 1 cup water 1 bay leaf 1 teaspoon dried thyme 2 cups heavy cream salt and pepper to taste
1. Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides. 2. Roast in the preheated oven until toasted and tender, about 30 minutes. 3. When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf. 4. Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
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